Hector Gárate doesn’t just slap some meat on a smoker. At his restaurant Palmira BBQ (named for his great grandmother Palmira ❤️) he likens the process in the kitchen to that of a laboratory rather than the backyard leisurely approach that is often associated with “barbecue”. In our episode we discuss how he got started, how he’s dealing with the insanely long lines and why he has taken a VERY scientific approach to not only procedures but costs.

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Follow Palmira: https://www.instagram.com/palmirabbq/?utm_source=ig_web_button_share_sheet